Strawberry Pie
This delightful Strawberry Pie features a flaky crust filled with fresh strawberries and a sweet glaze, perfect for summer gatherings or as a refreshing dessert any time of the year.
Equipment
- 1 9-inch pie pan
- 1 mixing bowl
- 1 saucepan
- 1 whisk
- 1 rolling pin
- 1 plastic wrap
- 1 oven
Ingredients
- 1 pre-made pie crust 9-inch pie crust
- 4 cups fresh strawberries hulled and halved
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Whipped cream for serving optional
Instructions
- Preheat the oven to 425°F (220°C).
- Place the pre-made pie crust in the 9-inch pie pan, pressing it down gently. Prick the bottom with a fork to prevent bubbling.
- In a mixing bowl, combine the halved strawberries with ½ cup of granulated sugar, tossing to coat. Set aside to macerate for about 10 minutes.
- In a saucepan over medium heat, whisk together the remaining ½ cup sugar, cornstarch, salt, and water until smooth.
- Continue to cook while stirring continuously until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove the saucepan from heat and stir in the lemon juice and vanilla extract.
- Add the macerated strawberries to the saucepan, gently folding them in until well coated.
- Pour the strawberry filling into the prepared pie crust, spreading it evenly.
- Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool on a wire rack for at least 2 hours to set before slicing.
- Serve with whipped cream if desired.
Notes
For a more intense flavor, you can add a teaspoon of almond extract to the filling.
Make sure to use fresh strawberries for the best taste and texture.
This pie can be stored in the refrigerator for up to 3 days.